Venison Scotch Egg with Jura Whisky Mayo

Preparation info

  • Makes 4 eggs, to serves


    as a starter
    • Difficulty


Appears in

A Taste of Scotland’s Islands

A Taste of Scotland’s Islands

By Sue Lawrence

Published 2019

  • About

This is another of Lizzie Massie’s wonderful, recipes using Jura venison.


  • 5 large free-range eggs
  • 400 g of either venison sausage meat or venison mince
  • 2


First of all, place 4 of the eggs into a pan of boiling water and boil for 6½ minutes for runny, or 7½ minutes for a slightly harder yolk. Once boiled, place in a bowl of ice-cold water.

Mix the chopped juniper and thyme with a little seasoning in with the meat. Divide the mixture into four separate balls.

Peel the eggs once they have cooled. Flatten out the balls of meat (this